DESCRIPTION OF COURSES
PHT 521 TECHNOLOGY OF MEAT, POULTRY AND FISH PROCESSING (2L) III
To provide an understanding of the technology for handling, processing, preservation and by- product utilization of meat, poultry and fish products processing.
Meat composition from different sources; muscle structure and compositions; post-mortem muscle chemistry; meat colour and flavours; meat microbiology and safety.
Modern abattoirs, typical layout and features, ante-mortem handling and design of handling facilities; hoisting rail and traveling pulley system; stunning methods; steps in slaughtering and dressing; offal handling and inspection; inedible by-products; operational factors affecting meat quality; effects of processing on meat tenderization; abattoir equipment and utilities
Chilling and freezing of carcass and meat; canning, cooking, drying, pickling, curing and smoking; prepared meat products like salami, kebabs, sausages, sliced, minced, corned; intermediate moisture and dried meat products; meat plant hygiene – GMP and HACCP. Packaging of meat products.
Poultry industry in India, measuring the yields and quality characteristics of poultry products, microbiology of poultry meat, spoilage factors; lay-out and design of poultry processing plants, plant sanitation; poultry meat processing operations, equipment used – defeathering, bleeding, scalding etc.; packaging of poultry products, refrigerated storage of poultry meat, by products – eggs, egg products, whole egg powder, egg yolk products, their manufacture, packaging and storage.
Commercially important marine products from India; product export and its sustenance; basic biochemistry and microbiology; preservation of postharvest fish freshness; transportation in refrigerated vehicles; deodorization of transport systems; design of refrigerated and insulated trucks; grading and preservation of shell fish; pickling and preparation of fish protein concentrate, fish oil and other by products.